That seems inconsistent with her "full bio" on The Food Network's website, which includes this paragraph:
Lee then attended the world's leading culinary art institute, Le Cordon Bleu. She learned how to apply her Semi-Homemade® philosophy and savvy shortcuts towards gourmet recipes so that every over-extended homemaker could create and savor delicious dishes at home in less time and at a fraction of the cost. Since then, Sandra has become a New York Times best-selling author and has written sixteen cooking and entertaining books including four published in 2008. She has sold more than 2.3 million books since 2005 and has been awarded the prestigious International French Gourmand Award for Best Easy Cookbook.
Actually, I've seen interviews where she freely admits to dropping out of CIA - something conveniently omitted on the TVFN site (not surprising). This was the whole catalyst of her bagged, canned cooking style. She realized that she could use powdered garlic without getting any on her hands vs. chopping good, fresh cloves of garlic. She was only at CIA a few weeks and for SURE did not graduate.